The pasta food

The pasta made of durum wheat semolina is obtained exclusively by kneading the flour with approximately 25% of water in the kneader, a kind of tanks at the rotating arms, and by then passing the dough through discs with holes or slits from which are obtained the forms volutes (drawing, also known as lamination); Finally, the product is dried (in multiple passes, predrying, tempering, real drying), and then, after a period of ripening, is packaged in sealed packets.

The dried pasta can not be sold in bulk, but only in a sealed package (100, 250, 500, 1000 gr, or multiples of 1000 gr.).

The maximum allowed by law humidity is 12.5%. <P>.

The term conservation of the dried pasta is generally of two years from the date of manufacture; modern technology, slow drying and at low temperature, has allowed to extend the expiration date, for which you also have deadlines and even three to four years.

 

Special Paste

The special pasta such as green pasta (spinach or other greens), egg pasta (at least 4 eggs of chicken per kg. Of flour), dietary pastas, pastries glutinate, or glutinate, are those obtained by adding semolina, at the time kneading the dough in, other ingredients, precisely spinach, or eggs, or gluten, according to the law. On the packaging of special pasta they must indicate the ingredients, their quantity, and health authorization.

fresh pastas

The fresh pasta (such as dumplings, noodles, ravioli, tortellini), are those in handicraft production, and are called so because they do not undergo the drying treatment. For fresh pasta, according to an EU directive, the deadline is 5 days for loose paste of handicraft, and a longer-term, fixed by the producer for fresh pasta pasteurized predominantly industrial.

Fresh pasta is put up for sale in bulk quantities, and must be preserved, from production to sale, and during transport prepackaged not intended for final consumption, at temperatures not exceeding 4 ° C .; They must have a moisture content of not less than 24%.

The possible alterations of the cakes are the 'souring, the ammuffimento and woodworm. The presence of some insect in a sealed package closed at the origin, and intact, is due to the use of poor quality flour, for which, a few egg not eliminated during drying, opens after the packaging of the package.

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